Pea and Pasta Salad

Pea And Pasta Salad

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Jo Beth Hartz


I made this for company and they loved. My girlfriend asked for the recipe and has used it for guests, also.


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8 people - 1 1/4 cups serving.
15 Min


  • 4 c
    fresh or frozen peas; cooked, drained and cooled
  • 8 oz
    mini farfalle pasta; cooked,rinsed with cold water and drained
  • 1/2 c
    chopped red bell pepper
  • 1/2 c
    chopped orange bell pepper
  • 1/2 c
    chopped yellow bell pepper
  • 1/4 c
    chopped fresh flat leaf parsley
  • 2 Tbsp
    chopped fresh dill
  • 2 Tbsp
    chopped fresh dill
  • 2 Tbsp
    chopped fresh mint
  • 3 c
    chop cooked chicken (optional)

  • 1/4 c
    white wine vinegar
  • 1 Tbsp
    country-style dijon mustard
  • 1 tsp
    fresh lemon juice
  • 2 tsp
  • 3/4 tsp
    kosher sal
  • 1/4 tsp
    black pepper
  • 1/2 c
    olive oil

How to Make Pea and Pasta Salad


  1. Make the Salad. Toss together peas, pasta, bell peppers, parsley, basil, dill, mint and if desired chicken.
  2. Make the Dressing. Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over salad and gently toss.
  3. Note: I used dry herbs - 2 teaspoons each. It makes a lot. I only used half the seasoning in salad.

Printable Recipe Card

About Pea and Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern

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